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Ornate Rock Lobster

Rocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking. Australia has four main species, eastern, western, southern and tropical. Each species has a slightly different flavour profile based on water temperature and surrounds. Tropical rocklobsters from warmer waters excellent for using the tail for sashimi. The firm flesh holds together well ...

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TIGER PRAWNS

Tiger prawns are large, flavoursome and look spectacular. Their majestic red striping makes for impressive presentation and they are often the choice of top hotels and restaurants. Grilling, barbecuing or boiling tiger prawns in their shell are among the most popular cooking methods. It is important to note that prawns cook quickly and that overcooking may cause the flesh to become tough. When co...

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Western King Prawn

King prawns are one of the most popular species of prawn in Australia, due no doubt to their rich flavour and moist flesh. There are two species eastern and western - with no major noticeable flavour differences. They are extremely versatile and excellent for display purposes. The simplest way to cook the prawns is fried on a barbeue. You can either butterfly and cook shell side down until they s...

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Spanner Crab

Spanner Crab has a delicate light crab flavour. When this crab is cooked whole, its bright orange shell is very attractive served on a buffet or platter. The suggestions for cooking spanner crabs are almost endless, especially as many producers are now selling processed crab meat (claws, chunks or mince) which make preparation much quicker and easier. Try them pan-fried with sea salt and cracked ...

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Eastern Rock Lobster

Rocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking. Australia has four main species, eastern, western, southern and tropical. Each species has a slightly different flavour profile based on water temperature and surrounds. Rocklobsters from cooler waters (such as Eastern) are preferred for cooking. The firm flesh holds together well during...

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Western Rock Lobster

Rocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking. Australia has four main species, eastern, western, southern and tropical. Each species has a slightly different flavour profile based on water temperature and surrounds. Rocklobsters from cooler waters (such as Eastern) are preferred for cooking. The firm flesh holds together well during...

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MUD CRABS

The mud crab is one of the best shellfish you could wish for. Its moist meat, mostly found in the body and claws, has a marvellous distinct and sweet flavour. The mud crab is one of the best seafoods for presentation, with graceful legs and ornate claws that can be kept whole and used as a garnish. A crab claw protruding from a bowl of hearty mud crab bisque can be very appealing to the eye. One ...

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Eastern King Prawn

King prawns are one of the most popular species of prawn in Australia, due no doubt to their rich flavour and moist flesh. There are two species eastern and western - with no major noticeable flavour differences. They are extremely versatile and excellent for display purposes. The simplest way to cook the prawns is fried on a barbeue. You can either butterfly and cook shell side down until they s...

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Blue Swimmer Crab

With their sweet, nutty flavour, and evenly textured, moist, firm flesh, blue swimmer crabs make superb eating.The firm texture and delicate flavour of the blue swimmer crab make it excellent for serving with pasta. Either as a filling for tortellini and ravioli, or as the “meat” layer in a lasagne, blue swimmer makes a delicious addition. The claws can be crumbed, stuffed, or served with chilli,...

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